Little Farm in the Big Woods

Dandelion Hot Cocoa

Friday, May 31, 2019 8:05 AM

For some time now I’ve been working on the perfect hot cocoa recipe, and by jove, I think I’ve found it!  This hot cocoa recipe is not only delicious, but nutritious.  Before we get to the recipe, let’s discuss the ingredients.  

Dandelion Root is anti-inflammatory, lowers high blood sugar, cholesterol and blood pressure, aids in weight loss, is chock full of vitamins and minerals, high in anti-oxidants and much more.  It’s also tasty, and used as a coffee substitute, so it adds a nice depth of flavor to this cocoa.

Cinnamon is anti-microbial, anti-bacterial, anti-fungal, anti-inflammatory, reduces bad cholesterol, regulates blood sugar, helps with pain and weight loss, just to name a few.

Both black pepper and cayenne increase nutrient absorption, are digestive aids, and aid in weight loss, as well as numerous other benefits.  They also add a nice kick to your cocoa!

Raw Cacao powder is another one that aids in weight loss, is high in anti-oxidants, promotes healthy skin, helps to regulate blood pressure, and many more.  In case we needed another reason to love chocolate!

Honey is high in minerals, amino acids and enzymes, helps with allergies, is anti-bacterial, anti-viral, anti-fungal, boosts your immune system, and of course…. Aids in weight loss!

So now, with this powerful list of ingredients, lets get busy and make us some cocoa!!!

Jenny’s Dandelion Hot Cocoa

Makes 2-3 servings

2 cups water

2 tsp Dandelion root

1 tsp cinnamon chips or 1 cinnamon stick

Dash black pepper or cayenne (optional)


1/4 cup raw cacao powder

1/4 cup honey (you could also use maple syrup, erythritol, or the equivalent amount of stevia)

2 cups milk (coconut, almond, cow, goat… whatever!)

dash salt

Place first four ingredients in a large stock pot.  Bring to a boil and simmer for 15-20 minutes.  Longer is better.

Strain and return to pot.  Add the remaining ingredients, and heat to desired temperature.  (I like it about 160-170 degrees)

 Pour into mugs and enjoy!


• I triple this recipe to make enough for our family of 7, and it’s just about right for 7 large mugs.  

• You can use either roasted or raw dandelion root in this recipe, I have done it both ways, and it’s always delicious

• If you do not have or do not want to add the dandelion, cinnamon & pepper, just skip the first step, you’ll still end up with an amazing cocoa

• Sometimes I will add 1 drop of peppermint essential oil to the cocoa after I remove it from heat.  Just make sure it’s thoroughly mixed in and not just floating on top.

• I also have been known to add maca powder, collage and mct oil for a little extra energy boost. ;)

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